Olive tapenade recipes can be used as a spread for fish, pizza, or whatever feels right. You can make a green olive tapenade, a ripe olive tapenade, or use a combination of both types of olives in your tapenade recipes.
A green olive tapenade is made from olives that were picked young and unripe. And ripe olives are usually preferred when you want to create a more rich tasting olive tapenade.
As olives ripen they can go from a bright green, to a light brown, to a vibrant red, to a purplish hue, and finally to deep black. And using the various types of olives will change the taste of this
wonderful spread. However, stay away from "fake" black olives (in a can) that were pumped with oxygen to turn them black.
BTW, raw olives are not palatable and must go through a process before they can be consumed!
Olive Tapenade Recipes - Green Olive Tapenade
1 cup Picholine Green Olives
Rinsed Capers to Taste
1 Tbsp. of Fresh Organic Lemon Juice
1/2 cup of Cold-Pressed Italian Extra Virgin Olive Oil
1/2 cup of Chopped Organic Italian Parsley
Pit olives and add all ingredients to a food processor or blender. Pulse a few times until well combined.
Green olives can be more bitter tasting than ripe olives. And green olives can contain twice as much sodium.
Ideas for Your Olive Tapenade Recipes
Moulin de Daudet Olives
Organic Lemon Juice
Organic Lemon Zest
"Real" Greek or Italian Olive Oil
Anchovies or Anchovy Paste
Sprouted Nuts or Seeds
Sun Dried Tomatoes
Raw Garlic or Roasted Garlic
Picholine Green Olives
Sicilian Green & Black Olives
Fresh Organic Parsley
Fresh Organic Basil
Fresh Organic Thyme
Organic Dried Figs
Organic Bell Peppers
Olive Tapenade Recipes -Black Olive Tapenade
1/2 cup Gaeta Olives
1/2 cup Kalamata Olives
1 Tbsp. of Rinsed Capers
2 Anchovy Fillets
2 Cloves of Organic Garlic
3 Tbsps. Cold-Pressed Greek Extra Virgin Olive Oil
Leaves from a Sprig of Fresh Parsley
Try the different types of naturally cured ripe or black olives along with a variety of other ingredients to make delicious and interesting tapenade recipes.
Pit olives and add all of the ingredients into a food processor or into a blender.
Blend or pulse until a coarse paste is produced.
Olive tapenade can be served with fish, crackers, meats, cheese, or pasta.
Olive Tapenade Recipes - Green & Kalamata Olive Tapenade
3 Cups Picholine & Kalamata Olives
1 Chopped Garlic Clove
1/2 a Seeded Jalapeno Pepper
Zest of 1 Organic Lemon
3 Tbsps. Cold-Pressed Extra Virgin Olive Oil
1/4 Cup Fresh Chopped Organic Parsley
Freshly Cracked Black Pepper
1 Tbsp. Fresh Chopped Organic Thyme
This olive tapenade recipe is made using naturally cured green and ripe olives. It's especially important to make sure your green olives were not treated with lye!
Pit olives and add the olives, garlic, pepper, and zest into a food processor or into a blender.
Pulse until a coarse paste is produced and then put into a bowl.
Add in the olive oil, parsley, black pepper, and thyme - stir to mix.
Olive tapenade can be served with fresh fruits and veggies.
Want to Learn How to Cure Olives?
Olives will be raw foods unless they've been pasteurized (which you may get frequently at grocery stores). Raw olives are very bitter and contain substances that need to be removed before an olive is fit for human consumption.
Olives must go through a curing process which will usually involve a
Lye Cure (which is the cheapest way), a Dry Cure, Brine Cure, Water Cure, Oil Cure, or if your lucky a Sun/Air Cure. Because green olives are more bitter than ripe olives, they are more prone to a lye treatment to get rid of their bitterness.
Important! Lye treated olives usually have their pits removed as well and are less flavorful. Always buy olives that come with their pits and that have been naturally cured. And if you have an olive tree or can purchase raw olives, you can learn techniques on how to cure them yourself.
How to Make Olives Edible at Home
Oil-Curing: Soaking in oil for several months.
Water-Curing: Rinsing and re-soaking for about a week to over a month.
Dry-Curing: Storing in salt for a few weeks or months.
Brine-Curing: Soaking in brine for 5 to 6 weeks.
How to Get Salt Free Olives
Most olives that you buy at the store are way too salty because curing olives usually always involves salt at some point during the curing process.
Olives that are too salty can be rinsed
under cold water or submerged in water for a few minutes to mellow out
There may be a variety of olive trees where the ripe fruit is edible straight off the tree??
Air Dried Olives
Use Fresh Ripe Olives.
Store Ripe Olives in a Dry and Protected Ventilated Environment for 1 to 1 1/2 Months.